Introduction

Fresh dandelion jelly is a delightful way to capture the subtle floral notes of spring in a sweet spread. Made with bright yellow petals, lemon juice, and honey, this jelly offers a unique taste that’s both refreshing and soothing. It’s perfect for enjoying on toast or as a gift to share with friends.

Fresh Dandelion Jelly with Lemon and Honey Recipe - Recipe Image

Ingredients

4 cups fresh dandelion petals, loosely packed (only yellow petals, no greens or stems)
4 cups water (for steeping petals)
½ cup fresh-squeezed lemon juice
1½ cups honey (mild wildflower recommended)
2 cups granulated sugar
1 package liquid pectin (e.g., Sure-Jell brand)
1 tablespoon butter (optional, to reduce foam)

Instructions

Step 1: Gently pluck about 4 cups of fresh, bright yellow dandelion petals, avoiding any green parts. Rinse them carefully in cool water for about 10 minutes to remove dirt or insects.
Step 2: Place the petals in a large pot and pour 4 cups of boiling water over them. Cover the pot and let the petals steep at room temperature for 24 hours, or at least 3 hours if you’re short on time.
Step 3: Strain the liquid through a fine mesh sieve or cheesecloth into a clean pot. Press the petals gently to extract as much juice as possible without including sediment.
Step 4: Stir in ½ cup fresh lemon juice and 2 cups granulated sugar into the dandelion liquid. Mix until the sugar fully dissolves, about 5 minutes.
Step 5: Bring the mixture to a boil over medium-high heat, stirring frequently. Add 1 tablespoon of butter to reduce foam, then boil hard for 1 minute.
Step 6: Stir in 1 package of liquid pectin. Return the mixture to a rapid boil and cook for exactly 1 minute, stirring constantly to prevent sticking.
Step 7: Test the jelly’s set by placing a small spoonful on a cold plate. If it wrinkles when pushed with your finger, it’s ready; if not, boil for another minute and test again.
Step 8: Remove from heat and quickly ladle the jelly into sterilized jars, leaving ¼-inch headspace. Wipe jar rims clean, seal with lids, and let cool to room temperature.
Step 9: Store sealed jars in the refrigerator or a cool pantry. The jelly will thicken and develop flavor over 24 to 48 hours before serving.

Tips & Variations

Use mild wildflower honey for a balanced sweetness that complements the delicate dandelion flavor.
If you prefer less foam, the addition of butter is optional but effective during boiling.
For a zingier flavor, add a teaspoon of grated lemon zest along with the lemon juice.
Make sure to remove all green parts from the petals to avoid bitterness in the jelly.

Storage

Store your dandelion jelly in sterilized jars, sealed and kept either in the refrigerator or a cool pantry. Properly sealed jelly can last several weeks refrigerated. For the best texture and flavor, consume within 1 month. When ready to enjoy, serve straight from the fridge or let it come to room temperature. If jelly separates slightly over time, simply stir gently before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried dandelion petals instead of fresh ones?

Fresh petals are recommended for the best flavor and color. Dried petals will not yield the same vibrant taste or jelly consistency.

Is it necessary to use liquid pectin in this recipe?

Yes, liquid pectin helps the jelly set properly. Without it, the jelly may remain too runny and not achieve a firm spreadable texture.

Fresh Dandelion Jelly with Lemon and Honey Recipe

Print Recipe

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5 from 84 reviews

This Fresh Dandelion Jelly recipe captures the bright, floral essence of dandelion petals combined with the tartness of lemon and the natural sweetness of honey. Steeping the petals in boiling water extracts their delicate flavors, which are then transformed into a smooth, fragrant jelly using sugar, lemon juice, and liquid pectin. Ideal for spreading on toast or adding a unique twist to desserts, this jelly showcases a delightful way to utilize foraged ingredients with a natural, homemade touch.

Author: Elias
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 24 hours 55 minutes
Yield: 4 servings (approximately 3 cups of jelly) 1x
Category: Condiment
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dandelion Petal Infusion

4 cups fresh dandelion petals, loosely packed (only yellow petals, no greens or stems)
4 cups water (for steeping petals)

Jelly Mixture

½ cup fresh-squeezed lemon juice
2 cups granulated sugar
1 ½ cups honey (mild wildflower recommended)
1 package liquid pectin (e.g., Sure-Jell brand)
1 tablespoon butter (optional, to reduce foam)

Instructions

Prepare the Petals: Gently pluck about 4 cups of fresh, bright yellow dandelion petals, carefully avoiding any green parts or stems. Rinse them gently in cool water for about 10 minutes to remove dirt and insects, ensuring clean petals for infusion.
Steep the Petals: Place the rinsed petals into a large pot and pour 4 cups of boiling water over them. Cover the pot and allow the petals to steep for 24 hours at room temperature to fully extract their flavor. If short on time, a minimum steep of 3 hours can suffice.
Strain the Infusion: Strain the steeped liquid through a fine mesh sieve or cheesecloth into a clean pot, pressing the petals gently to extract as much juice as possible without including sediment to ensure a clear jelly base.
Add Lemon and Sugar: Stir in ½ cup of fresh-squeezed lemon juice and 2 cups of granulated sugar into the dandelion liquid. Continue stirring until the sugar dissolves completely, about 5 minutes, creating a well-mixed jelly base.
Boil Mixture: Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking or burning. Add 1 tablespoon of butter to reduce foam formation. Allow the mixture to boil hard for 1 minute to activate the pectin later.
Incorporate Pectin: Stir in 1 package of liquid pectin thoroughly. Return the mixture to a rapid boil and cook for exactly 1 minute while stirring constantly to ensure proper gel formation.
Test the Jelly: Test the jelly’s set by placing a small spoonful on a cold plate; if it wrinkles when pushed with a finger, the jelly is ready. If not, boil for an additional minute and test again to achieve the perfect consistency.
Jar the Jelly: Remove the pot from heat and quickly ladle the jelly into sterilized jars, leaving ¼-inch headspace. Wipe the rims clean, seal with lids, and allow the jars to cool to room temperature to facilitate proper sealing and preservation.
Store and Mature: Store the sealed jars in the refrigerator or a cool pantry. Let the jelly thicken and develop its flavor over 24 to 48 hours before serving for the best taste and texture.

Notes

Use only the yellow petals of dandelions, avoiding any greens or stems to prevent bitterness.
Rinsing petals thoroughly ensures a clean infusion free of dirt and insects.
Butter added during boiling helps reduce foam, making jelly easier to jar without mess.
Testing jelly on a cold plate is a traditional method to ensure proper gel setting.
Ensure jars and lids are properly sterilized to prevent spoilage.
If pectin is not available, setting times and sugar ratios may vary.
Steeping time can be shortened in a pinch, but longer infusion develops a richer flavor.

Keywords: dandelion jelly, wildflower jelly, homemade jelly, floral jelly, spring recipe, natural sweetener, honey jelly, lemon jelly, easy jelly recipe